- 2 [48-ounce / 1.4-L each] cans cream of mushroom soup
- 10 pounds [4.5 kg] ground beef
- 2 1/2 cups [625 mL] fine breadcrumbs
- 1 cup [250 mL] finely chopped onion
- 5 medium eggs [1 cup / 250 mL]
- 1 tablespoon [15 mL] salt
- 2 cups [500 mL] water
- 2 tablespoons [30 mL] Worcestershire sauce
- Shortening
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- Preheat oven to 375°F [190°C].
- Well mix together 1/2 can [24 ounces / 700 mL] cream of mushroom soup, ground beef, fine breadcrumbs, chopped onion, eggs and salt.
- Shape mixture into 96 balls, using a 'no 20' spoon [approximately 3 tablespoons / 45 mL each].
- Brown meatballs into some hot melted shortening.
- Arrange meatballs into 2 oven-safe 12 x 18 x 2-inch [30 x 45 x 5-cm] each pans.
- Mix together remaining cream of mushroom soup, water and Worcestershire sauce.
- Pour all over meatballs.
- Bake into preheated oven, for approximately 30 minutes.
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